Mound 5lbs of charc at damper end of grill. Squirt around a half cup of fluid on middle of mound, not the outer edge. Light with bottom damper open all the way. Once fire goes out, add a few chunks of whatever dry hardwood you have. Put highly seasoned butt at other end, adjust damper so it cooks at 250 for a couple hours or until temp won't hold. Wrap tight in double foil, place in oven on throw away pan. Takes around eight hours total cook time. Let rest in a cooler for an hour before slicing or chopping.

Last edited by JohnG; 12/26/19 07:34 AM.